CN106107768A - A kind of coconut meat keeps fit fermented type rose slag compound nectar and preparation method thereof - Google Patents

A kind of coconut meat keeps fit fermented type rose slag compound nectar and preparation method thereof Download PDF

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Publication number
CN106107768A
CN106107768A CN201610478731.6A CN201610478731A CN106107768A CN 106107768 A CN106107768 A CN 106107768A CN 201610478731 A CN201610478731 A CN 201610478731A CN 106107768 A CN106107768 A CN 106107768A
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China
Prior art keywords
fructus
coconut meat
appropriate
rose slag
pruni pseudocerasi
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CN201610478731.6A
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Chinese (zh)
Inventor
许运龙
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CHUZHOU BAINIAN FOOD Co Ltd
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CHUZHOU BAINIAN FOOD Co Ltd
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Priority to CN201610478731.6A priority Critical patent/CN106107768A/en
Publication of CN106107768A publication Critical patent/CN106107768A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of coconut meat and keep fit fermented type rose slag compound nectar, be made up of following raw material: rose slag 150 160, Fructus Pruni pseudocerasi 90 100, winter bamboo shoot 56, coconut meat 78, Flammulina velutiper (Fr.) Sing serosity 10 15, flower of Fructus Momordicae 12, Fructus Corni 24, Radix Salviae Miltiorrhizae 23, yeast 68, white sugar 35 40, pectin is appropriate, agar is appropriate, Fructus Citri Limoniae juice is appropriate, water is appropriate.Syrup is joined by the present invention by several times can effectively prevent syrup gelatinizing in fermented juice;The present invention uses rose slag, Fructus Pruni pseudocerasi as major ingredient, with the addition of the medicinal herb componentses such as Radix Salviae Miltiorrhizae simultaneously, has effect of the relieving restlessness that clears away heart-fire, nourishing blood to tranquillize the mind;Additionally, the adjuvants such as the coconut meat of present invention employing have and strong body, the function of qi-restoratives QI invigorating.

Description

A kind of coconut meat keeps fit fermented type rose slag compound nectar and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of coconut meat and keep fit fermented type rose slag compound nectar And preparation method thereof.
Background technology
Flos Rosae Rugosae (Rose rugosa) is Rosaceae chamiso, has easing the affected liver and wakes up stomach, and thin gas such as is invigorated blood circulation at the effect.Flos Rosae Rugosae Being the non-defective unit producing quintessence oil, rose slag is to extract a large amount of Flos Rosae Rugosae residues produced after Flos Rosae Rugosae quintessence oil.At present to Flos Rosae Rugosae in document Research be concentrated mainly on the research of the aspects such as extraction of essential oil, aromatic substance, Rose Pigment and antioxidant, both at home and abroad to carrying Take the by-products such as the colored slag after quintessence oil to use as just feedstuff.In rose slag, sugar content is up to 29.5% according to surveying and determination, Qi Zhongke Dissolubility sugar 8.8%, possibly together with VC, VE, beta-carotene etc.;The content of common mineral element is than frumentum and the content of much fruit Height, the especially content with Ca, Fe, Mn are the most prominent;Containing comprehensive amino acid composition, total amino acid content is 10.21%, and human body must The 8 kinds of amino acid contents needed are 3.85%, and the required histidine content of infant is 0.28%, accounts for total amino acid content 6.70%;In rose slag, the content of total flavones is up to 3.34%.Rose slag after extraction of essential oil contains only saline, without organic Solvent, is the natural material of a kind of rich in nutrition content, is worth developing further.
The domestic research utilizing fruit and vegerable waste residue to carry out food development and deep processing be concentrated mainly on pomace, tomato peel, The aspects such as bean dregs, treaster, megasse, pineapple bran, Pericarpium Citri junoris, pomelo peel, utilize rose slag to carry out food development and still belong to empty In vain.
The present invention is with the colored slag after extraction quintessence oil as raw material, and the Flos Rosae Rugosae meeting consumer demand developed by collocation fruit Fructus Pruni pseudocerasi Cherry flavor fruit jam, both can make full use of the resources advantage of Flos Rosae Rugosae, improves the added value of Flos Rosae Rugosae, enriches again fruit jam simultaneously Kind, gives product fine and smooth smooth mouthfeel while keeping nutritional labeling.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of coconut meat keeps fit fermented type rose slag again Close fruit jam and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of coconut meat keeps fit fermented type rose slag compound nectar, is made up of following raw material:
Rose slag 150-160, Fructus Pruni pseudocerasi 90-100, winter bamboo shoot 5-6, coconut meat 7-8, Flammulina velutiper (Fr.) Sing serosity 10-15, flower of Fructus Momordicae 1-2, mountain Fructus Evodiae 2-4, Radix Salviae Miltiorrhizae 2-3, yeast 6-8, white sugar 35-40, pectin is appropriate, agar is appropriate, Fructus Citri Limoniae juice is appropriate, water is appropriate.
Described a kind of coconut meat keeps fit the preparation method of fermented type rose slag compound nectar, comprises the following steps:
(1) by flower of Fructus Momordicae, Fructus Corni, Radix Salviae Miltiorrhizae mixing, adding 8-10 times of water, slow fire boils 30-35min, filters, obtains herb liquid;
(2) by winter bamboo shoot, coconut meat mixing, adding the making beating of Flammulina velutiper (Fr.) Sing serosity, filter, gained serosity is placed in pot, and slow fire is brewed into cream, standby With;
(3), after rose slag being carried out remove impurity, put into rinsing 30-35min in circulating water, drain, go in dehydrator at 65 DEG C Lower drying, then go to super micron mill is carried out micronizing;Adding suitable quantity of water in Flos Rosae Rugosas pollen after pulverizing, stirring is allowed to Become fine and smooth uniform Flos Rosae Rugosae slurry, then in Flos Rosae Rugosae is starched, add Fructus Citri Limoniae juice and to adjust pH value be 5;
(4) by Fructus Pruni pseudocerasi with basket dress, flowing water rinse 2 times, dewatering, with plank crush, enucleation, then will process after Fructus Pruni pseudocerasi sarcocarp put into Carrying out microwave softened in microwave oven, the power of microwave oven is 750W, and frequency is 2450MHz microwave, and the process time is 80s, then Go to beater is pulled an oar, obtain Fructus Pruni pseudocerasi slurry;
(5) material after being processed step (1)-(4) is mixed into pot, then adds the pectin of volume of mixture mark 0.1% and 0.1% Agar enters pot, and limit heating boils limit stirring, till soluble solid reaches more than 40%;Again by said mixture material 95 Sterilizing 5min at DEG C, when being rapidly cooled to 42-45 DEG C, accesses yeast, moves into rapidly fermentation culture in constant incubator, cultivates temperature Degree is 42 DEG C, and incubation time is 12-20h, obtains fermented juice;
(6) white sugar is made into the syrup of 70%, adds filtered through gauze after transconversion into heat sugar, skimming, divide and join in fermented juice 3 times, Bian Jia Syrup heats while stirring, when temperature is raised to 105 DEG C, is cooled to fill while hot, sterilization when 85-90 DEG C, to obtain final product.
The invention have the advantage that the present invention to extract the colored slag after quintessence oil as raw material, fruit Fructus Pruni pseudocerasi of arranging in pairs or groups is developed and is met The Flos Rosae Rugosae cherry flavor fruit jam of consumer demand, both can make full use of the resources advantage of Flos Rosae Rugosae, improves the added value of Flos Rosae Rugosae, with Time enrich again the kind of fruit jam, give product fine and smooth smooth mouthfeel while keeping nutritional labeling;Owing to extracting quintessence oil After rose slag salinity be about 5%, therefore the present invention in preparation process by the way of circulating water rinses to rose slag Desalination, first dries the rose slag after rinsing, pulverizes and be prepared as Flos Rosae Rugosae slurry again so that Flos Rosae Rugosae slurry is fine and smooth uniformly, makes The fruit jam prepared eventually possesses satiny mouthfeel, adds Fructus Citri Limoniae juice in Flos Rosae Rugosae is starched, and is placed under acid condition by Flos Rosae Rugosae slurry and easily protects Deposit and play color-protecting function;Fructus Pruni pseudocerasi sarcocarp elder generation microwave softened after enucleation is pulled an oar by the present invention again, and microwave softened burn is conducive to The preservation of Vc in Fructus Pruni pseudocerasi, and microwave burn is to reaching preferable bating effect during 80s;Syrup is added by the present invention by several times Enter in fermented juice and can effectively prevent syrup gelatinizing;Syrup is joined in fermented juice and can effectively prevent syrup from sticking with paste by the present invention by several times Change;The present invention uses rose slag, Fructus Pruni pseudocerasi as major ingredient, with the addition of the medicinal herb componentses such as Radix Salviae Miltiorrhizae simultaneously, has the relieving restlessness that clears away heart-fire, supports Effect of blood and tranquilizing mind;Additionally, the adjuvants such as the coconut meat of present invention employing have and strong body, the function of qi-restoratives QI invigorating.
Detailed description of the invention
A kind of coconut meat keeps fit fermented type rose slag compound nectar, is made up of following raw material:
Rose slag 150, Fructus Pruni pseudocerasi 90, winter bamboo shoot 5, coconut meat 7, Flammulina velutiper (Fr.) Sing serosity 10, flower of Fructus Momordicae 1, Fructus Corni 2, Radix Salviae Miltiorrhizae 2, yeast 6, white sugar 35, pectin is appropriate, agar is appropriate, Fructus Citri Limoniae juice is appropriate, water is appropriate.
Described a kind of coconut meat keeps fit the preparation method of fermented type rose slag compound nectar, comprises the following steps:
(1) by flower of Fructus Momordicae, Fructus Corni, Radix Salviae Miltiorrhizae mixing, adding 8 times of water, slow fire boils 30min, filters, obtains herb liquid;
(2) by winter bamboo shoot, coconut meat mixing, adding the making beating of Flammulina velutiper (Fr.) Sing serosity, filter, gained serosity is placed in pot, and slow fire is brewed into cream, standby With;
(3) after rose slag being carried out remove impurity, put into rinsing 30min in circulating water, drain, go to dehydrator dries at 65 DEG C Dry, then go to super micron mill is carried out micronizing;Adding suitable quantity of water in Flos Rosae Rugosas pollen after pulverizing, stirring makes Fine and smooth uniform Flos Rosae Rugosae slurry, then in Flos Rosae Rugosae is starched, add Fructus Citri Limoniae juice and to adjust pH value be 5;
(4) by Fructus Pruni pseudocerasi with basket dress, flowing water rinse 2 times, dewatering, with plank crush, enucleation, then will process after Fructus Pruni pseudocerasi sarcocarp put into Carrying out microwave softened in microwave oven, the power of microwave oven is 750W, and frequency is 2450MHz microwave, and the process time is 80s, then Go to beater is pulled an oar, obtain Fructus Pruni pseudocerasi slurry;
(5) material after step (1) (4) being processed is mixed into pot, then adds the pectin of volume of mixture mark 0.1% and 0.1% Agar enters pot, and limit heating boils limit stirring, till soluble solid reaches more than 40%;Again by said mixture material 95 Sterilizing 5min at DEG C, when being rapidly cooled to 42 DEG C, accesses yeast, moves into rapidly fermentation culture in constant incubator, cultivation temperature Being 42 DEG C, incubation time is 12h, obtains fermented juice;
(6) white sugar is made into the syrup of 70%, adds filtered through gauze after transconversion into heat sugar, skimming, divide and join in fermented juice 3 times, Bian Jia Syrup heats while stirring, when temperature is raised to 105 DEG C, is cooled to fill while hot, sterilization when 85 DEG C, to obtain final product.

Claims (2)

1. a coconut meat keeps fit fermented type rose slag compound nectar, it is characterised in that be made up of following raw material:
Rose slag 150-160, Fructus Pruni pseudocerasi 90-100, winter bamboo shoot 5-6, coconut meat 7-8, Flammulina velutiper (Fr.) Sing serosity 10-15, flower of Fructus Momordicae 1-2, mountain Fructus Evodiae 2-4, Radix Salviae Miltiorrhizae 2-3, yeast 6-8, white sugar 35-40, pectin is appropriate, agar is appropriate, Fructus Citri Limoniae juice is appropriate, water is appropriate.
A kind of coconut meat the most as claimed in claim 1 keeps fit the preparation method of fermented type rose slag compound nectar, and its feature exists In, comprise the following steps:
(1) by flower of Fructus Momordicae, Fructus Corni, Radix Salviae Miltiorrhizae mixing, adding 8-10 times of water, slow fire boils 30-35min, filters, obtains herb liquid;
(2) by winter bamboo shoot, coconut meat mixing, adding the making beating of Flammulina velutiper (Fr.) Sing serosity, filter, gained serosity is placed in pot, and slow fire is brewed into cream, standby With;
(3), after rose slag being carried out remove impurity, put into rinsing 30-35min in circulating water, drain, go in dehydrator at 65 DEG C Lower drying, then go to super micron mill is carried out micronizing;Adding suitable quantity of water in Flos Rosae Rugosas pollen after pulverizing, stirring is allowed to Become fine and smooth uniform Flos Rosae Rugosae slurry, then in Flos Rosae Rugosae is starched, add Fructus Citri Limoniae juice and to adjust pH value be 5;
(4) by Fructus Pruni pseudocerasi with basket dress, flowing water rinse 2 times, dewatering, with plank crush, enucleation, then will process after Fructus Pruni pseudocerasi sarcocarp put into Carrying out microwave softened in microwave oven, the power of microwave oven is 750W, and frequency is 2450MHz microwave, and the process time is 80s, then Go to beater is pulled an oar, obtain Fructus Pruni pseudocerasi slurry;
(5) material after being processed step (1)-(4) is mixed into pot, then adds the pectin of volume of mixture mark 0.1% and 0.1% Agar enters pot, and limit heating boils limit stirring, till soluble solid reaches more than 40%;Again by said mixture material 95 Sterilizing 5min at DEG C, when being rapidly cooled to 42-45 DEG C, accesses yeast, moves into rapidly fermentation culture in constant incubator, cultivates temperature Degree is 42 DEG C, and incubation time is 12-20h, obtains fermented juice;
(6) white sugar is made into the syrup of 70%, adds filtered through gauze after transconversion into heat sugar, skimming, divide and join in fermented juice 3 times, Bian Jia Syrup heats while stirring, when temperature is raised to 105 DEG C, is cooled to fill while hot, sterilization when 85-90 DEG C, to obtain final product.
CN201610478731.6A 2016-06-28 2016-06-28 A kind of coconut meat keeps fit fermented type rose slag compound nectar and preparation method thereof Pending CN106107768A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111387491A (en) * 2020-04-02 2020-07-10 韶关学院 Application of rose distillation residues

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102113641A (en) * 2009-12-30 2011-07-06 周传银 Preparation technology of cherry jam
CN103251028A (en) * 2013-04-19 2013-08-21 许昌学院 Novel rose jam and preparation method of rose jam
CN103876008A (en) * 2014-03-03 2014-06-25 张静 Rose and grape jam
CN104543630A (en) * 2013-10-17 2015-04-29 刘效菡 Rose jam with cherry flavor
CN104543633A (en) * 2013-10-17 2015-04-29 刘效菡 A lemon flavored rose petal jam
CN105285537A (en) * 2015-05-19 2016-02-03 安徽省百益食品有限公司 Lemon-flavored fruit and vegetable sauce capable of soothing nerves and preparation method of lemon-flavored fruit and vegetable sauce

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102113641A (en) * 2009-12-30 2011-07-06 周传银 Preparation technology of cherry jam
CN103251028A (en) * 2013-04-19 2013-08-21 许昌学院 Novel rose jam and preparation method of rose jam
CN104543630A (en) * 2013-10-17 2015-04-29 刘效菡 Rose jam with cherry flavor
CN104543633A (en) * 2013-10-17 2015-04-29 刘效菡 A lemon flavored rose petal jam
CN103876008A (en) * 2014-03-03 2014-06-25 张静 Rose and grape jam
CN105285537A (en) * 2015-05-19 2016-02-03 安徽省百益食品有限公司 Lemon-flavored fruit and vegetable sauce capable of soothing nerves and preparation method of lemon-flavored fruit and vegetable sauce

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李婷 等: "苦水玫瑰花渣果酱的研制", 《食品科技》 *
王超萍 等: "一种低糖型樱桃果酱的技术研究", 《中国调味品》 *
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111387491A (en) * 2020-04-02 2020-07-10 韶关学院 Application of rose distillation residues

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